• Begin by cooking the fettuccine according to the package directions until it's al dente. Don’t forget to set aside 1/4 cup of the pasta water before draining!

For the Shrimp:

• In a large skillet, melt the butter over medium heat. Once melted, add the shrimp to the pan and cook for about 2-3 minutes on each side, or until they turn pink and reach an internal temperature of 125ºF.
• Next, toss in the minced garlic, red pepper flakes, and salt, along with the lemon juice and zest. Stir everything together for another 30 seconds, or until the garlic releases its wonderful aroma.
• Finally, combine the cooked fettuccine with the shrimp and buttery mixture. Gradually add in the reserved pasta water until the pasta is well-coated and the sauce reaches your desired consistency.
• Serve hot and sprinkle with shredded parmesan for an extra touch of flavor. Enjoy!